Chocolate Peanut Butter Cheesecake
Country Woman Christmas
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Family and friends always "ooh" and "aah" when I bring out this tempting cheesecake after holiday dinners! Filled with peanut butter and cream cheese and drizzled with chocolate in a fudge crust, it's a showstopper.
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 40 min. Bake: 1 hour 5 min. + chilling
Ingredients:
- BROWNIE CRUST:
- 1/4 cup butter (no substitutes)
- 3 squares (1 ounce each) unsweetened chocolate
- 1 cup packed brown sugar
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 1/8 teaspoon baking powder
- 1 square (1 ounce) semisweet chocolate, chopped
- FILLING:
- 1 jar (12 ounces) creamy peanut butter
- 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 1 cup packed brown sugar
- 3 eggs
- 1/2 cup sour cream
- TOPPING:
- 3/4 cup sour cream
- 2 teaspoons sugar
- Melted semisweet chocolate, optional
Directions:
In a microwave, melt butter and unsweetened chocolate; set aside. In a mixing bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Add chocolate mixture and vanilla; mix well. Combine flour and baking powder; add to batter. Stir in chopped chocolate. Spread 1 cup into a greased 9-in. springform pan. Cover and refrigerate remaining batter. Place pan on a baking sheet. Bake at 350° for 17-19 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes.
For filling, in a mixing bowl, beat peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just until combined. Spread remaining brownie batter about 1-1/2 in. high around sides of pan, sealing to baked crust. Pour filling into center. Bake at 350° for 45 minutes or until center is almost set.
For topping, combine sour cream and sugar; spread over filling to within 3/4 in. of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Drizzle with melted chocolate. Refrigerate leftovers. Yield: 12 servings.